Terrific Turkey Recipes for Leftovers

Is there anything better than a Thanksgiving Feast?

Yes!

Leftovers!

If you are like me, you enjoy your leftovers straight up. Just load up your plate with all the fixin's from the day before, heat it up and gobble it down. But for those of you who tire of the meal and want something a little different...here are some recipes to use up all those delicious leftovers. You can order any of the Wildtree ingredients at http://www.jenwarr.mywildtree.com/.

Turkey Bacon Cheddar Melts 

Serves 4

3 TBSP Wildtree Natural Grapeseed Oil

1 Onion, thinly sliced

1 1/2 TBSP mayo

1 1/2 TBSP Wildtree Whole Grain Thyme Mustard

8 slices of marble rye

4 slices of tomato

1 cup baby spinach

4 slices bacon, cooked and cut in half

4 (1/4 inch) slices of turkey breast

4 slices of cheddar cheese

In a medium skillet heat 1 TBSP of Grapeseed Oil over medium heat. Add onions and cook until caramelized, stirring once every few minutes.  Remove pan from heat.  In a small bowl combine the mayo and Thyme Mustard.  Spread about a teaspoon size of the mayo mixture on each slice of bread. 

To assemble sandwiches:  On 4 of the slices of bread lay down a slice of tomato followed by 1/4 cup of baby spinach leaves, two halves of bacon, a slice of turkey, some of the caramelized onions and slice of cheese.  Finish the sandwich with the top slice of bread.  In a large nonstick skillet heat 1 tablespoon of Grapeseed Oil over medium heat.  Add two of the sandwiches and grill until golden and crispy, about 3-4 minutes.  Repeat with remaining tablespoon of Grapeseed Oil and last two sandwiches.

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Turkey Florentine

Serves 6

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

2 (6 ounce) bag baby spinach

1 onion, chopped

2 cloves garlic

2 cups water

2 tsp Wildtree Chicken Bouillon Soup Base

1 cup heavy cream

2 tsp Wildtree Lemon Rosemary Blend

2 cups uncooked pasta

1 pound shredded turkey

8 TBSP shredded parmesan

Heat 1 tablespoon of Garlic Grapeseed Oil in a large nonstick skillet over medium high heat.  Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to a colander set over a bowl and press with spoon to release excess liquid.  Discard liquid.  Wipe out pan and heat remaining Garlic Grapeseed Oil over medium heat.  Cook onion until soft, about 3 minutes.  Add garlic and continue cooking until fragrant, another 30 seconds.  Add the water, Chicken Bouillon, heavy cream and Lemon Rosemary Blend to the skillet, stirring to combine.  Add pasta.  Increase heat to medium high and bring sauce to a boil.  Once boiling, cover and reduce to a simmer.  Cooke until pasta is tender, about 10 minutes.  Remove cover, add turkey, and bring sauce back to a boil over medium high heat.  Continue cooking for about 10 minutes, stirring occasionally until sauce has thickened.  Stir 6 tablespoons of the parmesan cheese, remove from heat.  Preheat broiler.  Transfer the turkey mixture to a 9x9 baking dish.  Scatter spinach over the top and then sprinkle with the remaining parmesan.  Broil until golden brown, about 5 minutes.

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Toni's Thanksgiving Open-faced Panini

Serves 4

2 TBSP Mayonnaise

2 TBSP Wildtree Cranberry Spice Blend

2 slices Provolone cheese

1/2 pound turkey breast, sliced

1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions

2 TBSP Wildtree Natural Grapeseed Oil

Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature. Build a sandwich with the suggested ingredients. Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.

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Turkey & Barley Soup

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

3 carrots, peeled and sliced

3 cups kale, chopped

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 pound shredded turkey

8 cups Wildtree Chicken Bouillon Soup Base

1 box Wildtree Hearty Turkey & Barley Stew

In a large sauce pan heat Grapeseed Oil over medium heat. Cook the onions and carrots until tender, about 4 minutes. Add the kale and cook until just wilted. Add the beans and turkey. Increase heat to medium high. Add the Chicken Bouillon, and the box Turkey & Barley Stew (the barley, vegetables, and season packet). Bring soup to a boil. Once boiling, cover and reduce to a simmer. Cook for about 30 minutes or until the barley is tender; stir occasionally. Season with salt and pepper to taste.

A Family Favorite...Roast Chicken

This has to be one of my family's all time favorite meals...roast chicken and mashed potatoes. It's a guarantee every time that everyone's tummy and soul will be filled with good food and love ~ the most important ingredient you can use in cooking!

There are no measurements needed for this dish.

Pre-heat an oven to 375 degrees.

Slice an onion into thick rings and create a bed in roasting pan. I like to use a Pampered Chef Rectangular Baker (which are on sale in October) because it browns beautifully. Place a 4 - 5 pound chicken on top of the onions, breast side down. Rub Garlic Grapeseed Oil on it and then sprinkle with Rodeo Rub, CA Garlic Pepper and Hearty Spaghetti Blend. Next, peel and slice some veggies such as carrots, parsnips or rutabagas. Place them around the chicken, drizzle them with Garlic Grapeseed Oil and sprinkle with sea salt. Cook the chicken for 45 minutes and then flip it over, re-season the breast side with oil and herbs just as you did before and place back in the oven for about 15 minutes. Then turn the oven down to 350 and continue cooking until the chicken is beautifully browned and the meat is done. It takes about 30 minutes per pound to roast a chicken. Let the chicken rest for at least 20 minutes before carving it.

Serve with Onion Chive mashed potatoes, butternut squash roasted with garlic grapeseed oil and sea salt, and Wildtree's Apple Cranberry Jelly.

Additional Recipes

Onion Chive Mashed Potatoes

Peel and quarter a couple pounds of Yukon Gold potatoes. Cook them in salted, boiling water until fork tender. Drain and return to pan. Add butter, milk, Wildtree's Onion & Chive Blend and mash until smooth and creamy. I use rice milk and vegan butter. 

Roasted Butternut Squash

Peel, seed and cut a butternut squash into large bite size pieces. Toss them with Wildtree's Roasted Garlic Grapeseed Oil and sea salt and spread in a single layer on a roasting pan. I prefer to use Pampered Chef's Large Bar Pan for premium caramelization! Place in the oven with the chicken for about 45 minutes to an hour or until the squash is soft and starting to brown.

Cook's Note

To make life simpler, you can roast the chicken entirely right side up from the beginning and skip the flipping part.

Wildly Delcious Fajitas

Fajitas are a great way to get veggies into your children! My son is a great eater, but there are a lot of things he still doesn't eat such as peppers. However, saute them up in a cast iron skillet and put them in a corn tortilla with grilled skirt steak, sauteed onions and sour cream and he begs for more!

Wildly Delicious Steak Fajitas

Wildtree Grapeseed Oil (Natural & Garlic)

2 lbs Skirt Steak

1 large red onion, cut into strips 

1 yellow pepper, cut into strips 

2 red pepper, cut into strips

1 green pepper, cut into strips  

3 TBSP Wildtree Adobo Seasoning Blend (plus a little more)

2 TBSP Apple Cider Vinegar 

12 corn tortillas, warmed 

Whisk together the vinegar, Adobo seasoning and about 1/4 cup Natural Grapeseed Oil. Add skirt steak and marinate for several hours or overnight in the fridge.

When ready to cook, heat 2 TBSP Garlic Grapeseed Oil in large cast iron skillet over medium heat. Add onions and peppers and sprinkle with Adobo Seasoning and cook until softened and starting to caramelize. Meanwhile, grill steak until desired temperature.  Serve steak, peppers & onions in warm corn tortillas with the following condiments ~ sour cream, sliced avocado, chopped tomatoes with a spritz of Bragg's Liquid Aminos.

Vegan Lasagna Cupcakes

Lasagna Cupcakes

Yes...I said lasagna cupcakes.

I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:

Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:

1 small onion, finely chopped

1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small

1 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Wildtree Butter Grapeseed Oil

A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:

1/2 onion, chopped

1 TBSP Wildtree Garlic Grapeseed Oil

28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)

2 TBSP Wildtree Hearty Spaghetti Blend

salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:

2 cloves garlic (I pressed them to maximize health benefits)

1/2 cup fresh basil leaves

1/4 cup fresh flat leaf parsley

2 tsp Wildtree Grapeseed Oil

1/2 tsp salt

1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.

Finally, build your cupcakes:

  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

To order any Wildtree poducts, please go to www.jenwarr.mywildtree.com.

What's For Dinner?

Italian Chicken & Zucchini

Do you ever use ready made Italian dressing as a marinade?
Me too...until I found a healthier version. This is a super simple dinner that is definitely a family favorite!

It's makes a great freezer meal to prepare ahead of time for those busy weeknights when you just need to get dinner made in a jiffy!

Italian Chicken & Zucchini

4 chicken breasts

1 large zucchini, cut into half moons 

1 small onion, thickly sliced

2 TBSP Wildtree Italian Salad Dressing Mix

2 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Apple Cider Vinegar

1/4 tsp salt

Heat a cast iron skillet over medium high heat with a small drizzle of Wildtree's Natural Grapeseed Oil. In large bowl, blend the Italian seasoning, gso, vinegar and salt. Add the chicken, zucchini and onions and stir to coat. Place the chicken in the pre-heated pan along with with veggies and all of the marinade...I mean scrape the bowl into the pan! Let the chicken brown on one side and then turn over. Move the zucchini and onions around the pan to make sure they all get caramelized. Do not be tempted to move the chicken a lot...let it sit in the pan and cook. This will ensure a delicious brown crust will develop - so yummy!!!  Serve with rice and acorn squash baked with maple syrup and a brushing of Wildtree's Butter Grapeseed Oil.

Delish in a dish!

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

INGREDIENTS

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

1 large yellow onion, diced

1 bag Wildtree Cream of Mushroom Soup Base

2 cups chicken broth - Wildtree Chicken Bouillon Soup Base

1 3/4 cups milk

3 cups chicken, cooked, diced

1(16 ounce) bag frozen vegetables

1 bag Wildtree Buttermilk Biscuits

6 TBSP butter, unsalted, melted

PREPARATION

Preheat the oven to 425ºF and grease a large casserole dish.

In a large skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onions are translucent. Lower the heat to medium and sprinkle the mushroom soup base into the skillet and cook, stirring, for 1 minute. Whisk in chicken broth and 1 cup milk; bring to a simmer and cook, stirring, until thickened. Stir in chicken and frozen vegetables and transfer the mixture into the prepared casserole dish.

Stir together biscuit mix, the remaining 3/4 cup of milk and melted butter. Drop tablespoonfuls of the biscuit mixture on top of the casserole and bake until the biscuits are golden brown, about 25 minutes.

A Bowl of Goodness

Living on an island means maximizing your grocery shopping, storage and using everything you've got. I detest wasting food no matter where I am, but in the summer, on a small island, where you just don't know where or when your next grocery store visit may happen, you cannot waste food.

Usually we always have some sort of plan for dinner...but last night we found ourselves without one. And we were getting hungry. For dinner. Now.

I looked in the fridge and found these items that were on their last leg...

small head of broccoli

bunch of dinosaur kale

zucchini

pancetta

leeks

grape tomatoes

ground beef

I also found some leftover bolognese which was perfect for my son...he loves it! With not a moment to spare as we were all getting cranky due to hunger, I put a pot of water on to boil for pasta, washed and chopped all the goodies listed above and got to cookin'.

In one cast iron skillet, I heated Wildtree's Garlic Grapeseed Oil and added chopped onions and ground beef. I seasoned it with Wildtree's Hearty Spaghetti Blend and Scampi Blend. Once the meat was brown, I added the cherry tomatoes just to warm and soften them slightly.  In another cast iron skillet I heated a little Garlic GSO and browned the pancetta. Next I added the leeks, zucchini, broccoli and kale, seasoning it all with Wildtree's CA Garlic Pepper. I served it all over pasta with a generous helping of ricotta salata!

Delicious, yumminess in a bowl...even my 7 year old asked for a bite (but he never offered a taste of his bolognese in return)!

Dinner Plans Gone Awry

I had the best of intentions to roast a chicken for dinner tonight...but the fun we were having with friends down on the ferry dock took precedence and dinner plans were scrapped.

It would have been the perfect night to head to the island's only dinner restaurant (a delicious pizza joint) but sadly they do not serve gluten free, dairy free options so it was back to the kitchen to come up with another plan.

It would have also been a great night to eat breakfast for dinner - an old favorite of ours. But we are egg free and had eaten our share of pancakes earlier in the day.

I could feel the Jeckyl/Hyde switch happening in my son...he becomes a beast when he's hungry (just like his mama)! I had to think quick...there were not many options...but there were a few things in the fridge and I managed to scrap together a tasty dinner.

I picked some fresh Lebanese squash (see picture above) and diced it, sliced some onion, and cut up a chicken breast. I heated a cast iron skillet (one of my favorite pans to cook in) over medium heat with Wildtree's Garlic Grapeseed Oil, added all the ingredients to the pan and liberally sprinkled them with Wildtree's Italian Salad Dressing Mix (a dry blend) and a dash of apple cider vinegar. I let them cook til they were soft and brown and a crust was forming in the pan - the tastiest tidbits around! Served it over mashed potatoes that were leftover from another night (always make extra mashed potatoes!).

Wildtree did it again - a tasty meal in minutes!

Kickin' Crab Fried Rice

Kickin' Crab Fried Rice

2 TBSP Garlic GSO

2 large eggs, beaten

1 cup of frozen stir fry veggies

1/2 cup Wildtree  Kickin' Asian Stir-Fry Sauce

(2) 6 oz cans lump crab meat

2 cups cold rice, cooked

Heat 1 tablespoon Grapeseed Oil in a large skillet over medium heat. Season beaten eggs with salt and pepper and add to the skillet. Cook eggs, stirring, until they’re lightly scrambled but not too dry. Remove from pan and set aside. Add remaining Grapeseed Oil into the pan and cook frozen vegetables until heated through. Stir in white rice and crab meat, breaking apart any clumps, and sauté until the rice gets slightly crispy, about 5 minutes. Add Stir Fry Sauce and stir until all the ingredients are covered with sauce. Add the scrambled egg back into the pan and mix thoroughly.

Herb Roasted Summer Vegetables

This recipe is from the "Summer is Here" Bundle. Just ask me for more details!

These veggies can be roasted on a rainy, summer day, or grilled to keep on a warm sunny day. Perfect side dish to a juicy steak, or tossed with pasta, ricotta salata and fresh grape tomatoes straight from the garden.

Herb Roasted Summer Vegetables

Serves 4

1 medium zucchini, halved lengthwise and sliced ½ inch thick

1 medium summer squash, halved lengthwise and sliced ½ inch thick

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

1 red onion, sliced

3 tablespoons Roasted Garlic Grapeseed Oil

1 tablespoon Wildtree Herb Grilling Marinade

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, and onion in a roasting pan. Toss with the oil, Herb Grilling blend, salt, and pepper. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

To order the 'Summer is Here' bundle please contact me directly through www.jenwarr.mywildtree.com. You can also order any other Wildtree groceries at that website.

Lamb Curry

During a recent stay in New York City, we enjoyed a most delicious lamb curry from Dean+Deluca...one of my favorite food places in the city! I always find ingredients there that I've encountered on my travels and never thought I'd see again such as Wilkin & Son Tiptree Little Scarlet Preserve - some of the tastiest strawberry jam that I discovered in London. I could literally eat it by the spoonful! Dean+Deluca also bakes some amazing brioche and serves a delicious hot cocoa. Back to the curry...I never intended for my 6 year old son to eat it - but he devoured it! So I decided to make some back home in Los Angeles. My version was a little too spicy for him so next time I will tone down the spice, but boy was it good!

1 1/2 lbs lamb (I used boneless roast cut into cubes)

Wildtree Garlic GSO (in case you forgot...GSO = Grapeseed Oil)
2 carrots (peeled and chopped)

1/2 large onion (peeled and chopped)

1 celery stalk (chopped)
1 large potato peeled and cubed
1 tsp grated fresh ginger
salt to taste
1 bay leaf
1 TBSP Wildtree Korma Curry or Curried Garlic Blend (add more if you like)
3/4 cup coconut milk
1 1/2 cups beef stock or water

Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside. Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add curry and cook, stirring, for 1 minute. Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot and coconut milk and cook for a further 25 minutes.

Serve over rice.

Arroz con Pollo Verde

This yummy dish can be made vegan and is still just as delicious! The combination of the flavors has just a hint of spiciness, but not too much for those of us who prefer not to burn our taste buds. It is a great casserole to make for a potluck dinner or to bring leftovers for lunch!

Arroz con Pollo Verde

(Green Chicken & Rice)

Serves: 8

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

1 small onion, chopped

1 cup uncooked rice

 2 cups water

 2 TBSP Wildtree Chicken Bouillon or Vegetable Bouillon Soup Base

1 cup frozen whole kernel corn

2 cups shredded cooked chicken

 1 (15 ounce) can black beans, rinsed and drained

½ cup sour cream

 1 cup Wildtree Roasted Tomatillo Sauce

 1 cup shredded cheddar cheese

 1 TBSP chopped cilantro (optional)

Preheat oven to 375° F. Spray 8-inch baking dish with nonstick cooking spray; set aside. Heat Roasted Garlic Grapeseed Oil in large nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, for 2 minutes or until rice is golden. Add water and Chicken or Vegetable Bouillon and bring to boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender. Remove skillet from heat, stir in chicken, beans, sour cream, and Tomatillo Sauce. Spread half of the rice mixture into prepared dish; sprinkle with ½ cup of cheese, then top with remaining rice and cheese. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.

Glazed Carrots with Sweet Onion Spread

Glazed Carrots with Sweet Onion Spread

2 pounds carrots, peeled and julienned
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
3 TBSP Wildtree Sweet Onion

Spread ¼ cup fresh parsley, chopped Cook carrots in boiling, salted water until almost tender. Drain well. Return to pan and toss with oil and onion spread. Saute 3-5 minutes until spread melts and carrots are fully coated. Sprinkle with fresh parsley and serve warm.

Healthy Brunch

Ring in the New Year with these tasty brunch recipes.
I love brunch! It's one of the easiest meals to prepare for a group of people no matter how many are coming. It can be affordable, simple, delicious, healthful and fun! Here are some recipes from Wildtree to entertain your family & friends one weekend.

Portobello “Benedict”

Serves: 4

 4 portobello mushroom caps
1 tablespoon Wildtree Natural Grapeseed Oil
¼ teaspoon salt
Freshly ground black pepper, to taste
4 pieces Canadian bacon
4 large eggs
1 tablespoon white vinegar
¼ cup Wildtree Basil Pesto, prepared
4 teaspoons freshly grated Parmesan cheese

Preheat large skillet or griddle over medium-high heat. With a spoon, gently scrape out the dark inside of the mushroom caps, making sure not to break them. Add oil to the pan and place mushrooms top side down in the pan, and season with salt and pepper. Cook mushrooms over medium-high heat for about 5 minutes per side, until they are tender, juicy, and dark brown. Set the mushrooms aside on a plate, top side down. Cook the Canadian bacon in the same pan, 30 seconds per side, until slightly golden brown. Place one piece on top of each mushroom. For the poached eggs, bring water in a saucepan to almost boiling then lower the heat until it is no longer boiling, and stir in vinegar. Crack each egg into its own small ramekin or cup, making sure not to break the yolk. Place the cup near the surface of the hot water and gently drop each egg into the water. With a spoon, nudge the egg whites closer to the yolk. This will help the egg whites hold together. Turn off the heat, and cover. Let sit for 4 minutes, until the egg whites are cooked. Remove the eggs from the water and place one on top of Canadian bacon in each mushroom cap. Top each mushroom with 1 teaspoon of pesto and 1 teaspoon of Parmesan cheese.

Curried Butternut Squash and Potato Latkes
Serves 7

3 cups shredded peeled butternut squash (about ¾ lb)
3 cups shredded peeled russet potato (about ¾ lb)
4 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons Wildtree Curried Garlic Blend
 6 tablespoons all purpose flour
1 large egg
¼ cup Wildtree Natural Grapeseed Oil

Combine squash and potato in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, cilantro, salt, pepper, Curried Garlic, flour, and egg in a large bowl and toss well. Heat a large skillet over medium-high heat. Add 4 teaspoons of Grapeseed Oil to the pan; swirl to coat. Working in batches of 5 latkes, spoon ¼ cup of the potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Sauté 4 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat with remaining oil and potato mixture.
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Baked Eggs Florentine
Serves 4

4 large beefsteak tomatoes
1 teaspoon Wildtree Adobo Seasoning Blend
½ cup frozen chopped spinach, thawed and drained
1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
½ tablespoon Wildtree Hot Chili Pepper & Garlic Blend
¼ cup feta, crumbled
5 large eggs
¼ teaspoon salt
Freshly ground black pepper, to taste

Preheat oven to 350º F. Cut a ½-inch slice off the top stem end of each tomato. Scoop out the inside seeds and membranes with a spoon, making sure not to go through the flesh. Place tomatoes in a 9-inch baking dish and sprinkle evenly with Adobo. In a small bowl, toss spinach with Grapeseed Oil, Hot Chili Pepper & Garlic Blend, and feta, and spoon mixture in equal amounts into each tomato cup. In a medium bowl, whisk the eggs with salt and pepper until combined. Pour evenly over spinach. Bake tomatoes until eggs are set, about 45-50 minutes.

I Smell Garlic!

Do you like butter (non-dairy in Wildtree's case), garlic, wine, salt and parsley?
Are you allergic to seafood or dislike shrimp?
Then you are going to LOVE Wildtree's Scampi Blend!

Can you toss it with shrimp & pasta to make an easy & delicious dinner? Yes!

But did you know how many other ways you can prepare it?
Chicken Scampi
Veal Scampi
Scallop Scampi
Stuffed Mushrooms
Garlic Bread
Garlic Mashed Potatoes
White Pizza Chip or Veggie Dip (mixed with sour cream, or sour cream & mayo)
Stuffing for baked stuffed fish
Scampi cream cheese for an easy bagel spread

Here are a few other of my favorite recipes using our Scampi Blend:

~ Herb Crusted Pork Tenderloin ~
 3 pieces of sourdough bread (our beer bread works great too!)
 2 TBSP of Wildtree Scampi Blend
2 TBSP of Wildtree Roasted Garlic GSO

Make crumbs in your food processor. Mix in the Scampi Blend and the GSO until you have moist (stuffing texture) crumbs. Add a little more oil if you need to. Pat the mixture around your beef or pork tenderloin (all sides) and bake. Each slice will contain a flavorful herb crust! Easy and delicious!

~ Scampi White Pizza ~
Wildtree's Quick and Easy pizza dough (unbleached wheat flour, and SO good!)

2 teaspoons Scampi Blend

Grapeseed Oil (I used the Basil Pesto in the dough mix, and brushed Roasted Garlic on the top)

Wildtree's California Garlic Pepper Blend

Shredded Parmesan and Cheddar Cheeses

Make the pizza dough (I use my Kitchen Aid mixer with the dough hook and it takes just minutes!). Roll out onto lightly oiled cookie sheet dusted with cornstarch (to prevent sticking). Brush oil onto top of crust. Sprinkle with Scampi Blend and also California Garlic Pepper. Top with 1/4 Cup shredded parm and 1 cup shredded cheddar, (more if desired) and bake at 375 for about 15 minutes (more or less depending on your oven). You can also use this as an appetizer for a party and cut it into small squares like a really gooey garlic bread...yum!

~ Scampi Au Gratin Potatoes ~

Serve with a baked ham!

5 large russet potatoes, peeled and diced into 1" cubes (or use frozen Home Fries/Hash Browns)

3 TBSP unsalted butter

3 TBSP flour

4 cups low fat milk

1/2 cup grated Parmesan cheese (or more to taste)

2 TBSP Scampi Blend

Bread Crumbs (optional)

Melt butter in large saucepan over medium heat. Stir in flour and cook, stirring constantly about 2 minutes until it becomes a paste, slightly bubbling. Don't let it brown. Add milk, and stir until sauce thickens. Bring to a boil. Add scampi blend and potatoes. Simmer for 10 minutes. Stir in the cheese and add salt/pepper to taste. Pour into greased casserole dish. Top with bread crumbs if you wish. Bake at 350 for 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

~ Stuffed Mushrooms ~

Great appetizer!
(Or leave out the mushrooms to make stuffing for a Baked Stuffed Shrimp Casserole)

1 sleeve of Ritz crackers, crushed. Add 1-1/4 sticks of melted butter. Mix in 2 TBSP of Scampi Blend and 1/4 tsp of lemon juice. Optional - Mix in 4 ounces of any seafood (crabmeat, lagostinos, etc). Arrange 1/4 pound of mushroom caps on a baking sheet. Spoon the mixture into the caps. Bake 7-10 minutes or until heated through and light brown on top.

To order any Wildtree products please go to www.jenwarr.mywildtree.com.  

Goulash

Goulash? What is goulash you may ask...well it's one of my husband's favorite go-to meals, or at least he just loves to say the word...goulash! It is a simple, hearty meal of meat, pasta, tomatoes and cheese. This version I found on Cinnamon Spice and Everything Nice has an Italian twist with some veggies added in and it's even better the next day! I highly recommend doubling the recipe to freeze for a busy night.

Italian-style Goulash (by Reeni but adapted to Wildtree by Jen)
1 pound ground beef

1 onion, diced
 1/2 green bell pepper, diced or sliced in short, thin strips
Garlic Grapeseed Oil, for sauteing
1 large zucchini, thinly sliced into coins
kosher salt and fresh black pepper to taste
1 TBSP Wildtree's Hearty Spaghetti Blend
1/2 TBSP Wildtree's Garlic Galore
1 teaspoon Wildtree's Basil Pesto Blend (or some fresh chopped basil)
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two TBSP Garlic GSO over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top. Serves 4-5.

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Guest Chef ~ The Versatile Stir-Fry!

I love a good stiry-fry!
It's quick, easy, delicious and a great way to use up leftovers!
This is another Guest Chef entry from Wild for Wildtree with Yvonne who believes stir-fry is not limited to Asian flavors.

Why oh why do we all think of Asian style food when we hear the term, “stir fry”? Wildtree does have some great Asian style stir fry sauces. I LOVE using the Asian Ginger Plum or the Thai Sesame Sun Butter. Hubby prefers the Kickin Asian Stir Fry Sauce since it is more traditional. But there is so much more that we can do with stir-fry! If you have some sort of protein (beef, pork, chicken, tofu) and/or veggies and some rice, try some of these other varieties of my favorite stir-fries! They are quick and easy (since the meat should be diced whether precooked or raw) and good for ya!
Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir Fry Jalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir Fry Basil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!) Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:
Chipotle Lime Fried Rice 2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION: Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Guest Chef ~ Marvelous Mac and Cheese, Wildtree Style!!

I am fortunate to be surrounded by many Wildtree Reps who love to cook and share recipes as much as I do! Keep an eye out for these 'Guest' Chefs on my blog.

Marvelous Mac & Cheese, Wildtree Style from Wonderfully WIldtree with Becca 1/2 (8 oz) package any pasta such as whole wheat fusilli
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 TBSP Wildtree Buffalo Wing Marinade (this is on the discontinued list...BOO!! Get it while you can!!)
1 TBSP Wildtree Scampi Blend
1 cup protein (leftover ham, chicken or turkey or leave out!)
1 egg, beaten
1 cup milk
1/2 cup Panko Bread Crumbs

Directions:
1.Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.

2.Preheat oven to 350 degrees F. Lightly grease an 8x8 inch baking dish. (Becca used her Pampered Chef Spritzer with Roasted Garlic Grapeseed Oil.)

3.Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Mix protein choice throughout casserole. Mix the egg and the milk together, add the Wildtree Seasonings. Pour into macaroni dish. Sprinkle with Panko bread crumbs.

4. Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
Enjoy!!